There are few dining experiences that Americans love more wholly and collectively than a steakhouse.
What do chefs think of our well-done steak order and other faux pas moves?
What are the orders they dread most because they’ll cause chaos in the kitchen?
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Their answers were eye-opening and a real lesson on how to dine well.
“As a chef we hate hearing a customer wants their steak in between medium rare and medium.
“If you order your steak in between medium rare and medium, you’re getting it medium.
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“Not only did this involve extra steps during cooking, it also made plating needlessly complicated.”
“Every steak dish on our menu also came with a side, sauce, and salad.
To prepare a split order, we had to divide each component fairly between two plates.
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This would often sacrifice the visual appeal of the dish to stay within cost restraints.”
It’s not for everyone, but it is meant to be enjoyed uncooked.
“The weirdest order I’ve had to prepare was a cooked beef tartare,” Cruz told us.
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Essentially, what the customer got was tiny beef patties on toast.
Surprisingly, they loved it so much that they became one of our regulars.”
“Every weekend, someone comes in who wants their steak Pittsburghed.
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“It produces a thick crust and a rare center.
It’s very good, but Butcher’s Tale isn’t a classic steakhouse founded in the 1940s.
A steak that big takes at least 20 minutes to cook to medium, let alone well done!!
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There is no fast food steak.”
Ruth’s Chris Steakhouse / Facebook
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